This recipe is one that was handed down from my grandmother to me, and it is for an Old Fashioned Bread Stuffing, which is a must for any holiday menu.  Typically, I make this recipe without any meat, this year I decided to get a little crazy by adding sausage.  It was good but not necessary.  The recipe I included for Old Fashioned Bread Stuffing does not have the sausage added.


We are sharing Thanksgiving side dishes this week over at the Back Burner.  Side dishes are my favorite part of the holiday meal, and I cannot wait to see what the team is bringing to the table.

I decided to share one of my favorite side dishes, the stuffing.  I love a big plate of ultra moist and slightly crunchy stuffing, drizzled with turkey gravy.  I could eat just that.  Really!  From the first time I ever cooked Thanksgiving, I have made the same recipe that all the women on my mother’s side of the family has made.  The only difference is that I have added sausage to the mix this year;  normally I leave it out.  Slightly spicy Italian sausage made with local pork.  f you are a non-meat lover, just leave out the sausage and toss in lots of wild mushrooms.  Sound good?  I knew you’d love it!

*  if you want to add sausage, precook your favorite kind, then let it cool before mixing in with the bread.

Happy Thanksgiving.




Recipe:  Old Fashioned Bread Stuffing


  • 2 cups finely chopped celery
  • 1 cup finely minced yellow onion
  • 4 cloves of garlic, finely minced
  • 3 tablespoons fresh herbs, finely minced (I use sage, rosemary and thyme)
  • 1/4 cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 cups dry bread cubes (I use ciabatta bread)
  • 1½ – 2 cups chicken or veggie stock or water
  • 2 eggs beaten

How To:

  1. In a dutch oven cook the celery and onion with the olive oil until soft, about 5 minutes.
  2. Stir in the garlic. Remove from the heat.
  3. Stir in the herbs, salt and pepper.
  4. Place the dry bread cubes in a large mixing bowl.
  5. Add the celery/onion mixture to the bread. Using your hands add the stock and beaten egg until moistened.
  6. Place the stuffing into a lightly oiled baking dish.
  7. Or you can stuff it into your turkey just before placing in the oven to roast. Either way is acceptable.
  8. If you are not going to stuff the bird, then preheat the oven to 350.
  9. Bake for 30 – 45 minutes, until golden brown and warmed throughout.



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